For the past couple years, I’ve been cooking my own dried beans. My favorite? Rancho Gordo. They have some of the prettiest beans I’ve ever seen. Yellow beans? Black and white speckled beans? Purple beans? Check, check and check. And they all have super cool names, like Yellow Indian Woman, Jacob’s Cattle, and Snowcap.
Because of my love for these dried beans, I’ve definitely neglecting the canned varieties as of late, which is a shame because they’re so darned convenient. Buttery garbanzo beans get the Greek treatment with plenty of olive oil, lemon juice, oregano and parsley while a little bit of white wine gives it a little bit of a fancy-pants flair. Not too shabby considering it took all of ten minutes start to finish.
Greek Garbanzo Bean Salad
Yield: 6 servings
* two 15 ounce cans of garbanzo beans (or about 3 cups cooked garbanzo beans)
* 3 Tablespoons olive oil
* 1 large onion, chopped
* 1 Tablespoon fresh oregano, roughly chopped
* 1/2 teaspoon crushed red pepper flakes, plus extra for garnish
* 1/4 cup white wine
* 1-1/2 Tablespoon lemon juice, or the juice of half a lemon
* 1/3 cup coarsely chopped parsley
Strain the chickpeas, reserving the can or cooking liquid, and set aside.
Heat the olive oil in a large skillet over medium-high heat and cook the onion until softened. Add the oregano, crushed red pepper flakes, white wine and 1/2 cup of the reserved bean liquid and stir to combine. Add the garbanzo beans.
Lower the heat to medium-low and let simmer until almost all of the liquid has evaporated. Spoon into a serving bowl, pour the lemon juice over the top and sprinkled with parsley and some extra crushed red pepper flakes.